Antioxidants

By Aaron E. Fonder
 Antioxidant:
An Agent that prevents or inhibits oxidation.

Antioxidants are substances that may protect cells

from the damaging effects of oxygen radicals,
highly reactive chemicals that play a part in
atherosclerosis, some forms of cancer, and
reperfusion injuries

• Atherosclerosis (ath”er-o”shle-ro’sis) is where

cholesterol-lipid-calcium deposits in the walls of
the arteries.
 Antioxidant protection
 Antioxidants, like Vitamin E, donate extra
electrons to needed unpaired electrons in order
to stop free radical damage potential.
 As a result, Vitamin E is no longer active.
 Although free radical damage can’t be stopped
all together, it can be minimized.
Free Radical Formation and damage
[Free – unpaired electron (s)]
1. Generally from oxygen obtaining one or more
unpaired electron, forming free radical.
2. Then affects cells or lipids around it.
3. In return, those cells or lipids become a free
radical which then affect other neighboring
cells.
4. This continues until the free radical is stopped.
Caused by air pollution, radiation, cigarette smoke,
sunlight, environmental chemicals, exposure of
metals, biological materials (including food), and
chemical reactions that take place in our body.
 Vitamin E
 Fat-soluble
antioxidant
 Absorbed in Small
Intestines
 Primary defender
against effects of free
radicals in the body
 Protects cell
membranes
 Stored in liver and fat
cells.
Shown to protect against LDL oxidation,
 Protects components raises HDL, lowers total cholesterol and
of the cell and their improves blood preasure.
membrane from
destruction
 Vitamin E (Cont.)

• Protects cell membranes

• RDA men = 15mg/day
• RDA Women = 15 mg/day
• Tissues in the cells
exposed to the highest
amounts of oxygen like
mitochondria seem to
have the highest amount
of Vitamin E

• Evidence suggests that it protects LDL against

oxidation, which in return protects us against heart
disease.
Vitamin C
(ascorbic acid)

 Gives up electrons very

easily when they are needed.
 Helps to reactivate Vitamin E
 Unique that they can then
receive them again to
become reactive, having the
ability to recycle themselves
over and over again.
 Protects oxygen and iron
from oxidation.
 RDA:
Men = 90 mg/day
Women = 75 mg/day

Vitamin C (cont.)

 Protects against oxidation stress.

 Helps with connective and epithelial tissue
maintenance and repair.
 Helps protect arteries against oxidative damage.
 Water soluble and can flush out of the body
readily, about 24-48 hour body retention before
excreted.
 Vitamin A and B - carotene (precursor)

• Beta Carotene is a
water soluble
precursor to Vitamin
A, and is a antioxidant
in itself; where
Vitamin A has no
antioxidant activity.
Found In:
Corn, squash and carrots, egg
yolk, and other pigmented
fruits and vegetables. This is
what helps give them their
yellow color.
 BHA
(Butylated Hydroxyanisole)

• Antioxidant used to
the preservation of
food.
• Protects the oxidation
of fats or oils.
• Naturally found in
Rosemary
 BHT
(Butylated Hydroxytoluene)

• Generally made in the

lab as an antioxidant
• Used as a food
preservative.
• Encourages the
development of
tumors
• May enlarge liver and
bladder
Selenium
An essential trace mineral, RDA of
70 ug/day.
Found in Glutathion peroxidase
which is a free radical scavenging
enzyme that contains selenium. It
destroys peroxides and thus
protects lipid membranes as does
Vitamin E.
 Phytochemicals
 Non-nutrient compounds found in plant-
derived foods that have biological activity in
the body.
 Contribute to food taste, aromas, colors and
other characteristics.
 Act as antioxidants, mimicking hormones, and
suppressing the development of diseases.
 Work better when combined with other
phytochemicals.
 Our Lesson on Phytochemicals -
Beta Carotene

• 2 studies actually showed increased risk of

lung cancer in male smokers with supplements
of Beta Carotene

• Conclusion -Other phytochemicals in plants or

a combination of plant foods are responsible
for reduced cancer risk.
Other effects of Phytochemicals
May help prevent the introduction
of some cancers
Block/neutralize enzymes which
promote cancer & other diseases
May help keep cholesterol in check
Decrease blood clot formation
May help prevent osteoporosis

Phytochemicals
Most Commonly Studied Phytochemicals
There are also hundreds more
phytochemicals existing and in
need of discovery!
Food Phytochemical(s)
Allium vegetables
(garlic, onions, chives, leeks)
Allyl sulfides
Cruciferous vegetables
Indoles/glucosinolates
(broccoli, cauliflower,
Sulfaforaphane
cabbage, Brussels sprouts,
Isothiocyanates/thiocyanates
kale, turnips, bok choy,
Thiols
kohlrabi)
Solanaceous vegetables
Lycopene
(tomatoes, peppers)
Umbelliferous vegetables Carotenoids
(carrots, celery, cilantro, Phthalides
parsley, parsnips) Polyacetylenes
Compositae plants (artichoke) Silymarin
Citrus fruits
Monoterpenes (limonene)
(oranges, lemons, grapefruit)
Carotenoids
Glucarates
Other fruits (grapes, berries, Ellagic acid
cherries, apples, cantaloupe, Phenols
watermelon, pomegranate) Flavonoids (quercetin)
Beans, grains, seeds
Flavonoids (isoflavones)
(soybeans, oats, barley, brown
Phytic acid
rice, whole wheat, flax seed)
Saponins
Protease inhibitors
Herbs, spices (ginger, mint,
Gingerols
rosemary, thyme, oregano,
sage, basil, tumeric, caraway,
Flavonoids
Monoterpenes (limonene)
fennel)
Licorice root
Green tea Glycyrrhizin Catechins
Polyphenols
 Broccoli sprouts contain
Tomatoes, with
an abundance of the
their abundant
cancer-fighting
lycopene, may
phytochemical
defend against
sulforaphane
cancer by
protecting DNA
from oxidative
damage

Rich in flavonoids –
apples may protect
against lung cancer

Garlic, with it’s abundant allicin,

may lower blood cholesterol and
protect against stomach cancer
 Blueberries, a rich
source of flavonoids,
improves memory in The limonene of citrus
animals fruits may inhibit
cancer growth
Also High in Vitamin C

The phytochemical resveratrol

found in grapes protects
against cancer by inhibiting
cell growth and against heart
disease by limiting clot
formation.
Isoflavones of soybeans seem to starve
cancer cells and inhibit tumor growth;
they may also lower blood cholesterol
and protect cardiac arteries.
 Flavanoids
 Sometimes referred to as “Super Antioxidants.”
 Shown to have: antiviral, antiallergic,
antiinflammatory, antithrombogenic and
anticarcinogenic effects.
 Scavenge for free radicals associated with oxygen and
iron; or by inhibiting oxidative enzymes.
 Over 4000 flavanoids have been found, fall in four
different groups: flavones, flavanones, catechins, and
anthocyanins.

Found in: certain fruits, flowers, roots, stems, tea,

wine, grains and vegetables.
Oligomeric Proanthocyanidins
(Bioflavanoids)
• 20 times stronger antioxidant then
Vitamin C and 50 times stronger
then Vitamin E.
• Water soluble
• Ability to attach to cells and their
proteins for up to 72 hours
protecting them from oxidation and
free radical damage.
• Able to cross the blood-brain
barrier
 OPC’s

• Detoxifier
• Replenishes antioxidant effect of eye fluid, which help protect the
eye against UV rays.

• Found in: Grape seed, Red Wine, Pine Bark (Pycnogenol),

grape skin, peanut skin, and some white wines and fruits.
 To learn more about

Phytochemicals or Antioxidants

• Pages 377-385, and chapters on water soluble and fat

soluble vitamins (sections on antioxidants)
• http://ohioline.osu.edu/hyg-fact/5000/5050.html
• www.eatright.org
• Book: “Prescription for Nutritional Healing”
 References:
• American Dietetic Association. Antioxidant Vitamins for Optimal Health. March 6,
2003.
• American Dietetic Association. Healthy Aging with a Diet rich in Vitamin E. March 5,
2003.
• American Dietetic Association. Vitamin E: Disease Prevention for your Good Health. March
5, 2003.
• American Heart Association. Antioxidant vitamins. March 25, 2003.
• Am, Malkinson. Lung Tumor Promotion by BHT. National Library of Medicine. 2003.
• Balch, Phyllis A., CNC; Balch, James F. M.D. Prescription for Nutritional Healing. 2000
• Barrett, Stephen, M.D. Antioxidants and Other Phytochemicals: Current Scientific
Perspective. August 14, 2001.
• Bethesda, MD. NIH Clinical Center. Facts About Dietary Supplements, Vitamin E.
National Institutes of Health. 2003.
• Fine, Anne Marie, CPA, ND. Oligomeric Proanthocyanidin Complexes: History,
structure, and Phytopharmaceutical Applications. 2000.
• JG, Chung. Effects of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT)
on the acetylation of 2-aminofluorene and DNA-2-aminofluorene adducts in the rat.
1999, Oct.
• Ohio State University. Ohio State University Extension Fact sheet. Human Nutrition,
Vitamin E. 3/5/203.
• Seaborn, Carol, Ph.D., R.D., C.D., C.F.C.S. Lecture and p.p. notes. 2002- 2003.Whitney,
Eleanor N.; Rolfes, Sharon R. Understanding Nutrition, ninth edition. 2002.
P306-419.
• Taber’s Cyclopedic Medical Dictionary. F.A. Davis company, philadelphia. Edition
nineteen.
 Disclaimer
This PowerPoint has been researched and presented on, in
respect to and referenced to, the references presented
and the extended references along with any third party
web site’s wherein the information on that web site
couldn’t been given credit to; and hereby have obtained
photographs, music and information that may contain
exact copies from these sources.

Extended Reference: (3-27-2003)

• Rammstein – Sehnsucht (live) music from group
• www.Wine.com
• International food safety consultancy. www.International-food-safety.com.
• Ohio State University Extension Fact sheet. Phytochemicals – Vitamins of the Future?
• www.oralchelation.net